borntohunt

Pheasant Dishes

Breaded Pheasant

This is a countrymans version of the more traditional and popular KFC. it is a very simple and adaptable recipe that does not take long to prepare and make.

Ingredients

1 whole pheasant

4 eggs

100grams of plain flour

10 slices of bread/or one large packet of breadcrumbs

Cajun Spice (optional)

Salt and Pepper

Method

To start with take 1 pheasant skined or plucked what ever you prefer. Cut out the breasts by running your knife along the breast bone. The prepare the breasts into bite sized strips or chunks what ever you prefer you can also use the wings and legs to make nice chunky pieces.

Next blend the slices of bread with the spice untill in small crumbs, next place the crumbs in an oven tray and bake untill golden brown.

Next break the eggs in to a low sided dish and put the flour into a similar dish.

after rinsing the pheasant pieces in water roll the pieces in the flour to give a nice coating.

Then dip the piece in to the egg to give a nice coat and then dip in the bread crumbs ensuring to give a nice even cover.

Repeat the egg and breadcrumb stage again to give a nice thick coating.

now bake in the a preheated oven for 20- 30 mins untill the pheasant in completely cooked and then serve with a selection of dips and some chips.

You can also use the small pieces to make a tasty fajita.

For another twist why not try using pigeon or rabbit. but when using pigeon remove the cajun spice.

Rabbit Dishes

Rabbit Pie

A traditional hearty Dish.......

Ingredients

1lb Pastry

1 Rabbit

Chicken Stock

Salt and pepper

1 tbsp chopped parsley

1tsp nutmeg

8oz Beef steak rough;y disced

4oz Ham

Method

Soak the rabbit in lightly salted water for approximately one and a half hours then remove all meat from the rabbit carcass and place in a pie dish, add the beef and ham. Sprinkle with parsley, season and add the nutmeg, cover with the stock and then and the pastry lid.

Cook slowly for approximately one and a half hours on gas markk four or 180 oc.

Pigeon Dishes

Pigeon Breast

with red wine gravy and mushroom compote

A beutifull dish with plenty of flavouor

Ingredients

For The Marinade

4 garlic cloves, sliced
½tsp picked thyme leaves
6 black peppercorns, crushed
4 tbsp cold-pressed rapeseed oil
8 wood pigeon breasts

For the gravy

2 tbsp sugar
200ml red wine
2 sprigs thyme
6 juniper berries, lightly crushed
For the roasted leeks
12 baby leeks, trimmed
1 tbsp butter

For the wild mushrooms

handful wood ear mushrooms, sliced
15-20 wild brown closed-cup mushrooms, sliced
1 garlic clove, finely chopped
2 tbsp cold-pressed rapeseed oil
salt and freshly ground pepper

Method

Pre-heat the oven to 220C/425F/Gas 7.
Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.
To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.
Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.
Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.
For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.
Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.